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2 cups cooked brown rice
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1 (15.25 ounce) can whole kernel corn, drained
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1 (15 ounce) can kidney beans, rinsed and drained
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1 (15 ounce) can black beans, rinsed and drained
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1 small onion, diced
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1 green bell pepper, diced
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2 jalapeño chile peppers, seeded and diced
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¼ cup chopped cilantro leaves
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1 lime, zested and juiced
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1 ½ teaspoons ground cumin
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1 teaspoon minced garlic
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salt to taste
Mexican Bean and Rice Salad
This irresistible, zesty Mexican-style bean and rice salad recipe comes together quickly and easily using refreshing ingredients bursting with flavor, texture, and color. It's a virtual fiesta in the mouth!
Nutrition Information
110
Calories
14g
Carbohydrates
5g
Protein
679mg
Potassium
6g
Fiber
4g
Sugar
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